Nutritional Services - Phillipsburg, United States - Phillips County Hospital

Description

Job Description

JOB TITLE: Cook DEPARTMENT: Nutritional Services

JOB RELATIONSHIPS:

Responsible to: Nutritional Services Dept Manager

Responsible for: Does not supervise other employees

Interrelationships: Works cooperatively with all team members, hospital departments, medical staff, and visitors

JOB SUMMARY:

Prepares meals for hospital patients, employees, and visitors while embracing our mission of "Patient-Centered Excellence" at all times.

Follows patient orders closely and ensures food safety and sanitation standards are adhered to.

JOB QUALIFICATIONS:

Experience: Sufficient previous experience preferred but on-the-job training provided

Education: High School or equivalent preferred

Req. Cert./ None Required

Registration:

Essential Moderate physical effort (lift/carry up to 25 lbs)

Functions: Frequent prolonged standing/walking

Lifts supplies/equipment

Considerable reaching, stooping, bending, kneeling, crouching

Follow Multi-Step Directions

Able to read and follow patient orders, menus, and instructions

Be a Team Player

(This list is not exhaustive and may be supplemented as necessary.)

Typical Exposed to varying degrees of kitchen elements

Working May be exposed to/occasionally exposed to patient elements

Conditions: May be exposed to/occasionally exposed to heat, wetness, and/or odors in kitchen.

(This list is not exhaustive and may be supplemented as necessary.)

JOB DUTIES: (This list may not include all of the duties assigned.)

1. Food Preparation Duties
   1. Previews menus and work orders to prepare of patient/staff/visitor meals.
   2. Plans and coordinates cooking schedules so that foods are ready at required times.
   3. Prepare, season, and cook foods.
   4. Follows recipes properly.
   5. Ensures that all foods are prepared to meet existing standards/regulations for quality,
      freshness, taste, and appearance.
   6. Ensures that all sanitary levels are maintained throughout the food preparation
      
   7. Check patient trays for accuracy to their specified diet, temperature, and
      
   8. Develops ideas to use up existing food inventory and items about to expire.
   9. Troubleshoots inventory shortages.
   10. Prepares special meals or items for meetings, catered events, and/or celebrations – ie
       birthday cakes, cookies, Board of Trustee meetings.
   11. Attempts to keep food waste to a minimum.
2. Equipment and Operational Duties
   1. Follows cleaning and rotating schedule for equipment and food inventory.
   2. Maintains department records, reports, and files as required.
   3. Rounds on patients as directed by the manager.
   4. Wears appropriate protective equipment.
   5. Label and put away inventory and assist in rotating inventory and watching for
      expiration dates.
   6. Alerts supervisor to problems and needs concerning equipment and food supplies.
      Detects and reports spoiled or unattractive food, defective supplies/equipment or
      other unusual conditions.
3. Department Team Duties
   1. Works with the Nutritional Services Manager, Dietician, and Administration on
      tasks and duties assigned or directed.
   2. Works with team to develop creative themes – National Taco Day, Mardi Gras
      Menu, etc.
   3. Adheres to the schedule and avoids unscheduled absences.
   4. Requests time off following department procedures.
   5. Attends in-service and dept meetings.